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Fermented selenium-enriched kiwi fruit vinegar as well as preparation method and application thereof

A kiwi fruit, fermented technology, applied in the field of fermented selenium-enriched kiwi fruit vinegar and its preparation, can solve the problem of fruit vinegar drink flavor, easy to change nutritional components, easy to be infected with yeast, mold, bacteria, and low content of soluble solids To achieve the effect of shortening the batch production time of vinegar, enhancing the preservation effect and enhancing the anti-bacteria ability

Pending Publication Date: 2022-01-04
云浮市金灿农业发展有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the kiwi fruit vinegar production technology has made some progress in my country, there are still many key technical problems that need to be solved: as when the selenium-enriched kiwi fruit is pretreated, the pulp is easily oxidized and browned; etc.) content is low; fruit vinegar has a long fermentation time and low soluble solid content, and it is easy to infect miscellaneous bacteria during the fermentation of vinegar liquid; it is easy to infect harmful microorganisms such as yeast, mold, and bacteria during aging; the conversion rate of acetic acid is low, and the production time Long; after sterilization, the flavor and nutritional content of vinegar drinks are easy to change

Method used

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  • Fermented selenium-enriched kiwi fruit vinegar as well as preparation method and application thereof
  • Fermented selenium-enriched kiwi fruit vinegar as well as preparation method and application thereof
  • Fermented selenium-enriched kiwi fruit vinegar as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] (1) Pretreatment of raw materials: Put the picked high-quality selenium-enriched kiwifruits that are mid-ripened and have a selenium content of 0.077-0.100mg / Kg for 5-7 days. Pure water (the amount of pure water is based on the amount that can completely submerge the kiwi fruit), compound antioxidant (Jiangxi Xinxin Food Development Co., Ltd., the addition amount is 112mg / L) and natamycin (Henan Wanbang Industrial Co., Ltd., the addition amount 190mg / L) was fully soaked for 43 minutes, and then fished out; the selenium-enriched kiwi fruit was smashed into pulp to obtain kiwi fruit pulp.

[0063] (2) Combined enzymatic hydrolysis and alcohol fermentation are carried out simultaneously: add rock sugar (small yellow rock sugar, Guilin Baishouyuan Food Co., Ltd., the addition amount is 50g / L) to the obtained kiwi pulp and stir evenly, then add EXTRAZYME TM Enzyme (French Raman Group, the addition amount is 25mg / L); add Biodiva while adding enzyme TM Wine yeast (French Lama...

Embodiment 2

[0070] (1) Raw material pretreatment: put the picked high-quality selenium-enriched kiwi fruit with a selenium-enriched content of 0.077-0.10mg / Kg for 5-7 days, and wait for the pulp to soften and select and remove the sick fruit , add 5.7 ℃ pure water (the amount of pure water is based on the amount that can completely submerge kiwi fruit), compound antioxidant (Jiangxi Xinxin Food Development Co., Ltd., the addition amount is 118mg / L) and natamycin (Henan Wanbang Industrial Co., Ltd. company, the addition amount is 203mg / L) and fully soaked for 45 minutes;

[0071] (2) Combined enzymatic hydrolysis and alcohol fermentation are carried out simultaneously: add rock sugar (small yellow rock sugar, Guilin Baishouyuan Food Co., Ltd., the addition amount is 53g / L) to the kiwifruit pulp and stir evenly, then add EXTRAZYME TM Enzyme (French Raman Group, the amount added is 28mg / L); add Biodiva while adding the enzyme TM Wine yeast (French Laman Group, the addition amount is 0.18g / L...

Embodiment 3

[0078] (1) Raw material pretreatment: put the picked high-quality selenium-enriched macaques with a selenium content of 0.077 to 0.10 mg / Kg and leave them for 5 to 7 days. Pure water (the amount of pure water is based on the amount that can completely submerge the kiwi fruit), compound antioxidant (Jiangxi Xinxin Food Development Co., Ltd., the addition amount is 124mg / L) and natamycin (Henan Wanbang Industrial Co., Ltd., the addition amount 216mg / L) fully soaked for 50 minutes; then fished out; smashed the selenium-enriched kiwi fruit into pulp to obtain kiwi fruit pulp.

[0079] (2) Combined enzymatic hydrolysis and alcohol fermentation are carried out simultaneously: first add rock sugar (small yellow rock sugar, Guilin Baishouyuan Food Co., Ltd., the addition amount is 56g / L) to the kiwi fruit pulp and stir evenly, then add EXTRAZYME TM Enzyme (French Raman Group, the addition amount is 31mg / L); add Biodiva while adding enzyme TM Wine yeast (French Laman Group, the additi...

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Abstract

The invention discloses fermented selenium-enriched kiwi fruit vinegar as well as a preparation method and an application thereof. According to the invention, selenium-rich kiwi fruit juice is fermented into alcohol, and then acetic acid bacteria are used for converting the alcohol into acetic acid. Meanwhile, pineapple juice is added in the acetic acid fermentation process, thereby enhancing reproductive capacity of the acetic acid bacteria on one hand, and enriching taste on the other hand. The vinegar semen is used for fermentation in combination with the olive vinegar stock solution and the pineapple juice, thereby significantly improving the fermentation rate, the acetic acid conversion rate and the acid production rate of the kiwi fruit vinegar, enhancing infectious microbe resistance in the vinegar fermentation period, and shortening time for producing vinegar in mass. The kiwi fruit juice is added in the after-ripening process, thereby improving fruit vinegar fragrance on one hand, and enhancing reproductive capacity acetic acid bacteria and aging of acetic acid bacteria on the other hand. The fermentation type selenium-enriched kiwi fruit vinegar is brown yellow, has the specific fruit fragrance of selenium-enriched kiwi fruits and strong vinegar fragrance, and is pure sour and soft in taste, slightly sweet and tasty, and good in stability.

Description

technical field [0001] The invention relates to a fermented fruit vinegar, in particular to a fermented selenium-enriched kiwi fruit vinegar and a preparation method and application thereof. Background technique [0002] Kiwi fruit is known as "the crown of VC and the king of fruits", and is loved by consumers. Its calcium content is 2.6 times that of grapefruit, 17 times that of apples, and 4 times that of bananas. The content of vitamin C is that of oranges. 2 times. Among the top 26 most consumed fruits in the world, kiwi is the most abundant and comprehensive. The content of Vc, Mg and trace elements in kiwi fruit is the highest. Among the top three low-sodium and high-potassium fruits, kiwi tops the list because it contains more potassium than bananas and citrus. At the same time, the content of Ve and Vk in kiwi fruit is determined to be excellent, low in fat and free of cholesterol. According to analysis, the vitamin content of kiwi fruit per 100 grams of fresh sa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 黄星源李灿文黄星才姚建华李杰刘功良周灿辉李南薇王宏丘苑新
Owner 云浮市金灿农业发展有限公司
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